Bavarian Pub Pretzel Recipe

Activate yeast

In a small bowl, combine the warm water (1.75 cups) and granulated sugar (1 tbs). Sprinkle the active dry yeast (2 tsp) over the surface and stir gently. Let sit 5–8 minutes until foamy and fragrant.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour (4.5 cups) and fine sea salt (2 tsp). Add the foamy yeast mixture and melted butter (3 tbs). Mix on low until a shaggy dough forms, then increase speed to medium and knead 4–6 minutes until smooth, slightly tacky, and elastic. If kneading by hand, mix into a firm dough and knead on a lightly floured surface 8–10 minutes.

First rise

Lightly oil a large bowl and place the kneaded dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil or spray the paper.

Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces (for large pretzels) or 12 for smaller. Roll each piece into a 20–24 inch rope, tapering the ends slightly. To shape a pretzel: form a U with the rope, cross the ends twice, and fold the twisted ends down to the base of the U, pressing lightly to adhere. Place formed pretzels on prepared baking sheets, spacing about 2 inches apart.

Cover shaped pretzels loosely with plastic wrap or a kitchen towel and let rest 15 minutes while preparing the baking-soda bath.

In a wide, deep saucepan or shallow Dutch oven, bring the water (9 cups) to a gentle simmer. Slowly add the baking soda (0.75 cups) in small additions (it will bubble and foam); stir to dissolve and let return to a gentle simmer. Reduce heat to maintain a low simmer — do not boil vigorously.

Working 2–3 pretzels at a time, use a slotted spatula to lower each pretzel into the simmering baking-soda bath for 20–30 seconds, turning once so both sides get coated. Remove with the slotted spatula and let excess water drip off, then return to the prepared baking sheet.

Brush the top of each pretzel lightly with the beaten egg wash (egg beaten with 1 tsp water). Sprinkle with coarse kosher salt (about 2 tsp distributed across pretzels). If you prefer softer, richer pretzels, you can instead brush with melted butter after baking; or brush with melted butter immediately before baking for a richer crust.

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, rotating the pans halfway through, until the pretzels are deep golden brown (classic Bavarian pretzels are a deep coppery brown).

Remove from oven and transfer to a cooling rack. If desired, brush with melted butter (2 tbs) immediately for a glossy, softer finish. Let cool 5 minutes before serving warm.